bullocks_brewing
Member
I brewed a Belgian-style stout along the lines of Allagash Black, but I decided to add a little sourness. I pulled one gallon of wort and innoculated with brett (WLP645). My question is on how to proceed.
I am going to blend the soured beer into the main batch (fermented with the Wyeast 3655-PC Belgian Schelde Ale Yeast), but I'm wondering the best way to stop the brett from taking over the whole batch - do I pasteurize the soured gallon? Campden tablets? Filter? I'm going to force carbonate in a keg, so the yeast doesn't need to be active.
Anyone done anything similar? Any tips?
I am going to blend the soured beer into the main batch (fermented with the Wyeast 3655-PC Belgian Schelde Ale Yeast), but I'm wondering the best way to stop the brett from taking over the whole batch - do I pasteurize the soured gallon? Campden tablets? Filter? I'm going to force carbonate in a keg, so the yeast doesn't need to be active.
Anyone done anything similar? Any tips?